High-gluten flour
500g
Water
300g
Yeast
6g
Sugar
6g
Salt
10g
Supplementary Ingredients
Basil
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Among them, combine all the ingredients. p>
Steps
1. Put the high gluten flour, water, yeast, sugar and salt into the bread machine and press the kneading program.
2. Knead to a smooth dough that can be pulled out to a thicker film.
3. Let the dough rise at room temperature until it doubles in size.
4. Take out the dough and add basil or other spices (you can also knead it in before fermentation, but if you don't have any, you can leave it out, it tastes great).
5. Knead into a smooth dough.
6. Divide into 3 equal parts.
7. Take out one dough and roll it into a rectangular sheet.
8. Roll up from top to bottom, roll up tightly, and pinch tightly to close, facing down.
9. Put the shaped bread into a baguette mold and put it in the oven for the second fermentation.
10. Ferment to about 1.5 times its original size, and then make a few diagonal cuts with a knife into the bread cubes.
11. Preheat the oven to 220 degrees Celsius, place an empty baking sheet on the lower shelf, and when it reaches temperature, pour in a bowl of hot water and close the oven door as soon as steam rises. Bake for about 20 minutes, the bottom of the baking dish containing water removed and continue baking for about 5 minutes.
12. Remove the baguettes from the oven.
13. Allow to cool and then slice.
14. It makes a great garlic baguette.